Coconut-Pecan Sweet Potatoes

By srumbel

Ingredients

• 1/2 cup chopped pecans
• 1/2 cup flaked coconut
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup reduced-fat butter, melted
• 4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-in. pieces
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

1.
In a small bowl, combine the first six ingredients; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture.

2.
Cook, covered, on low 4 to 4-1/2 hours or until potatoes are tender. Stir in extracts.
Yield: 12 servings (2/3 cup each).


Nutritional Facts

2/3 cup: 211 calories, 7g fat (3g saturated fat), 5mg cholesterol, 103mg sodium, 37g carbohydrate (22g sugars, 3g fiber), 2g protein.